Aug 9

Aug 9 Peach tiramisù

A twist on the classic favorite.

Picture this: the warm sun kissing your skin, a gentle breeze swaying the leaves, and the aroma of ripe peaches filling the air. What better way to celebrate the vibrant days of summer than with a delightful dessert that combines the richness of tiramisu with the juicy sweetness of peaches? Say hello to Peach Tiramisu – a twist on the classic Italian favorite that will have your taste buds dancing with joy. Not to mention, this version is also completely VEGAN!

Using the recipe from my new cookbook, coming out in sep-oct, these vegan lady fingers are to die for. You’ll have to wait a little longer for the recipe once the book is out. But thse vegan lady fingers from my fellow creators are also really good. Click here for the recipe from “school night vegan” or try this one from “the banana diaries” .

Peaches, take center stage in this dessert. They bring a burst of summer flavor, perfectly balancing the traditional ladyfingers with a natural sweetness that's impossible to resist. I made a peach compote and layered it in between the vegan “mascarpone cream” and lady fingers. Then I topped the whole thing with fresh and ripe peaches. I dusted it with powdered sugar and basil leaves but you could also use cacao powder, chocolate and peaches is also a delicious combo!

This vegan Peach Tiramisu is more than just a dessert; it's a love letter to summer. With its peachy freshness, velvety “mascarpone cream”, and the perfect balance of flavors, it's a treat that transports you to a sunny orchard with every bite. So, whether you're enjoying it on a lazy afternoon or sharing it with friends at a summer gathering, remember – every spoonful is a celebration of the season's finest.

This recipe makes 12 servings. (use a dish of 40cm by 20cm)

ingredients

For the “mascarpone cream”:
200gr of raw cashews
250 ml of vegan milk
500ml of unsweetened vegan whipping cream
5 tbs of sugar
1 tsp of vanilla extract
Zest and juice of 1 lemon
Pinch of salt

For the peach compote:
1 kg of fresh, ripe peaches, yellow or white as you like + extra for decorating before serving
150 gr of sugar, more or less according to how sweet you like it
1 tsp of vanille extract

Vegan lady fingers, recipe coming soon in the third cookbook. I will share some other recipes for ladyfingers that I find amazing in my highlights.
200 ml plantbased milk

How to:

Make the peach compote by adding the peaches, vanilla and sugar a pot over medium heat.
Leave to simmer on a low heat until the peaches are breaking down and the mixture becomes thick and jammy. Set aside and leave to cool completely.
. Blend the cashews, sugar, vanilla, lemonzest and juice and milk until very very smooth. Set aside.
Whip up the vegan cream and combine the cashew mixture with the whipped cream. Set aside.
Spread first a layer of the mascarpone cream on the bottom of your dish.
Follow with a layer of the peach compote
Dip the cookies in the milk and place on top of the compote.
Follow with another layer of mascarpone and compote, then cookies again. Repeat the layering until your dish is full. Make sure to finish with a layer of mascarpone cream.
Place in the fridge to set for at least 3-4 hours or overnight.
Serve with fresh peaches on top and a dusting of powdered sugar and fresh basil.
Buon appetito!